From The Vine

Maple Morning Farm CSA Recipes Week 7

With all the goodies in your basket this week you can make three delicious meals! First we have Ravioli with Roasted Zucchini and a Hot Bacon Caprese Salad. I love a traditional caprese salad, but you can’t wrong adding bacon! Everything is better with bacon, right?

Our second meal is a take on breakfast for dinner! Breakfast Burgers with Green Chilies & Fried Eggs, fried potatoes with onions, and Summer Squash Ribbons With Lemon and Parmesan make a great combination for dinner or make the burgers for breakfast or brunch! Hint, adjust the burger recipe ingredients to one or two pounds of hamburger. Make more than enough burgers, freeze the extras before cooking and you have the beginning of another great meal!

Last but not least is our third meal of Rosemary, Lemon, and Garlic Chicken, Grilled-Eggplant Salad, and Grilled Cinnamon Peaches. Don’t forget to get vanilla ice cream to serve the peaches over!

Ravioli With Roasted Zucchini

4 small zucchini (sliced into 1/4-inch rounds)
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic (crushed)
2/3 cup grated Parmesan
1/4 teaspoon freshly ground black pepper
2 tablespoons kosher salt
1 pound cheese ravioli (preferably fresh)
3 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a baking dish in a single layer.
2. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.
3. Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.
4. Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.
5. Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.
6. Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.

Hot Bacon Caprese Salad

2 1/2 lbs. Heirloom tomatoes, cut into 1/2 inch slices
1 16-oz fresh mozzarella, cut into 1/2 inch slices
1/2 cup fresh basil leaves
Salt and pepper
6 bacon slices, coarsely chopped
4 Tbsp red wine vinegar
2 Tbsp olive oil

Arrange tomatoes, mozzarella and basil on a platter. Season with salt and pepper.

Cook bacon in a large skillet over medium heat, stirring, until crisp, about 7 minutes. Remove from heat, reserving bacon and 2 Tbsp drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen bits from skillet. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Drizzle warm bacon mixture over salad.

Breakfast Burgers with Green Chilies & Fried Eggs

1 1/2 to 2 lbs. ground beef
1 can (4 oz.) diced green chilies, drained
2 tbsp grated onion
1 tbsp worcestershire sauce
2 cloves garlic, grated
1 tsp. ground cumin
Kosher salt and coarsely ground black pepper
4 slices mild cheddar or pepper jack cheese
4 slices white or sharp American cheese
4 sandwich-size english muffins
pickled jalapeno slices
1 tbsp butter
4 eggs

Rub a cast iron skillet or griddle pan with oil, heat over medium-high heat

In a medium bowl, combine the ground beef, chilies, onion, Worcestershire sauce, garlic, and cumin; season with salt and pepper. From into 4 patties, thinner in the centers for even cooking. Add the patties to the skillet and cook, turning occasionally, until browned, about 8 minutes. During the last minute or so of cooking, top each burger with 1 slice of each cheese stacking askew to form an eight-pointed star. Tent the pan loosely with foil to melt the cheese. Place the patties on the English muffin bottoms; top with some pickled jalapeno slices.

In a large nonstick skillet or riddle, melt the butter over medium. Crack the eggs into the skillet and fry to desired doneness, 2 to 4 minutes; season. Put the eggs on top of the burgers, then add the English muffin tops.

Fried potatoes with onions

Summer Squash Ribbons With Lemon and Parmesan

1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces parmesan (shaved (3/4 cup))
kosher salt and pepper

1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Rosemary, Lemon, and Garlic Chicken

2 tablespoons olive oil
2 teaspoons chopped fresh rosemary (plus one 4-inch sprig)
2 cloves garlic (finely chopped)
zest from 1/2 lemon (grated)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lemon (halved)
1 3 1/2- to 4-pound chicken (giblets removed)

1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Grilled-Eggplant Salad

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon dry sherry or white wine
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
3 small eggplants (each cut lengthwise into 8 long wedges)
3 small heads romaine (cut lengthwise in half)
3 plum tomatoes (cut lengthwise in half)

1. Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
3. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.

Grilled Cinnamon Peaches

1/4 cup (1/2 stick) butter (melted)
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 large ripe peaches, peeled (halved and pitted)

Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place peaches on grate.
Grill 6 to 7 minutes on each side or until tender and marked, brushing with remaining mixture.
Take them right off the grill and put them in a bowl where they will collect juices as they cool.
Serve warm with ice cream.

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *